Mícheál's Oven Dried Tomatoes
Reaping the rewards of the garden...
When it comes to preserving some of the seasonal produce
from the garden, cherry tomatoes are fantastic to make sun
blushed tomatoes in the oven, stored in olive oil and rosemary.
Prep time: 15 minutes
Cooking time: 1.5 - 2 hours
Serves: 4
-
1 kilo Cherry tomatoes1 tbsp Olive oilSprig RosemaryPinch Salt
-
- Pre heat oven to 100 °C
- Cut the tomatoes in half, drizzle with olive oil and season with salt, add rosemary at the roasting stage but this isn’t essential.
- Roast these at 95-100 °C (boiling point) for 1-2 hours checking occasionally to make sure they aren’t burning.
- Once they look shrunken but still plump remove from the oven and allow them to cool a little maybe 5 minutes.
- While waiting for tomatoes to cool, heat the olive oil in saucepan, to 85°C
- Pack cooled tomatoes into a Folláin jar, add a sprig of rosemary and pour in the oil until the tomatoes are fully submerged in the oil.
Ingredients
- 1 kilo Cherry tomatoes
- 1 tbsp Olive oil
- Sprig Rosemary
- Pinch Salt
Method
- Pre heat oven to 100 °C
- Cut the tomatoes in half, drizzle with olive oil and season with salt, add rosemary at the roasting stage but this isn’t essential.
- Roast these at 95-100 °C (boiling point) for 1-2 hours checking occasionally to make sure they aren’t burning.
- Once they look shrunken but still plump remove from the oven and allow them to cool a little maybe 5 minutes.
- While waiting for tomatoes to cool, heat the olive oil in saucepan, to 85°C
- Pack cooled tomatoes into a Folláin jar, add a sprig of rosemary and pour in the oil until the tomatoes are fully submerged in the oil.
